A Flaune of Almayne

First take raysins of coraunce, or elles other fressh reysins, and gode ripe peres, or elles gode appuls, and pyke oute the cokes of hom, and pare hom, and grinde hom, and the reysins in a clene morter, and do then to hom a lytel swete creme of mylk, and streyne hom thurgh a clene streynour, and take x egges, or as many mo as wol suffice, and bete hom wel togedur, bothe the qwyte and the yolke, and draw hit thurgh a streynour, and grate faire qwyte bred, and do therto a gode quantitie, and more swete crem, and do therto, and do al this togedur; and take saffron, and pouder of ginger, and canel, and do therto, and a lytel salt, and a quantitie of faire swete buttur, and make a faire coffyn, or two, or as many as needes, and bake hom a lytel in an oven, and do this bature in hom, and let bake hom as thow woldes bake flaunes, or crustades, and when thay byn baken ynogh, strawe upon hom pouder of canel, and of qwyte sugur. And this is a gode maner of crustade. (Ancient Cookery)

First take currants or else other fresh raisins and good ripe pears or else good apples, and pick out the cores of them and pare them, and grind them and the raisins in a clean mortar, and add to them a little sweet cream and strain through a clean strainer, and take ten eggs or as many as will suffice, and beat them well together, both the white and the yolk, and draw it through a strainer, and grate good white bread, and add thereto a good quantity and more sweet cream, and add all this together; and take saffron and ginger powder and cinnamon and add them and a little salt and a quantity of good sweet butter, and make a fair crust or two as many as needed, and bake them a little in an oven, and put this batter in them and let them bake as you would bake flans or pies, and when they are baked enough, strew upon them cinnamon powder and white sugar. This is a good type of pie.

  • 2/3 c raisins
  • 3 pears or apples
  • 1/2 t cinnamon
  • 1/4 t ginger
  • pinch of saffron
  • 1/2 t salt
  • 3 eggs (large)
  • 4 T breadcrumbs
  • 1/2 c whipping cream
  • 5 T butter
  • 9″ pie crust – prebaked
  • 1 T cinnamon sugar to sprinkle on at the end

Peel, core, and quarter apples. Grind with currants in a food processor with some of the cream. Beat eggs well and add remaining ingredients, mixing gently but thoroughly. Pour into pie shell and bake at 350°F for about an hour, till baked through. Allow to cool, sprinkle with cinnamon-sugar, and serve.

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